Pumpkin Gorgonzola Soup

I know what you’re thinking Pumpkin Gorgonzola Soup??? I don’t know about that….

That’s what I thought too, until I tried it at ‘Panacea Coffee House Cafe and Roastery‘ in Waynesville, NC.  Now, I don’t visit Waynesville without going there and I’m so disappointed when it isn’t the soup of the day.  Well, a trip to Waynesville isn’t in my immediate future, so I decided to make my own this fall. I found one recipe over and over on the internet, but it came out watery and not nearly as flavorful as I remember (what a disappointment !).  So, back to the kitchen and, after some tweaking, I’ve come up with this recipe. It’s smooth and thick and, best of all, soooo easy.  Serve it as a starter for your Thanksgiving meal or just a quick soup and sandwich supper.  Either way it’s scrumptious!










Pumpkin Gorgonzola Soup (makes 4 cups)


  • 2 tsp unsalted butter
  • 1/2 sweet onion, small diced
  • 3/8 tsp ground nutmeg
  • 1-15 oz can pumpkin puree
  • 1/4 tsp pepper
  • 1/4 tsp salt
  • 1 1/2 cup chicken stock
  • 1/2 cup half & half
  • 1 1/2 oz gorgonzola cheese, crumbled
  • cayenne pepper to taste (I used 1/8 tsp)- optional
  • diced bacon and gorgonzola crumbles for topping


  1. Melt the butter and saute the onion until soft.
  2. Add the nutmeg and stir to combine.
  3. Add the pumpkin puree, salt and pepper.
  4. Add the broth, 1/2 cup at a time, stirring after each addition, and heat until bubbling slightly.
  5. Add the half & half , gorgonzola and (optional) cayenne.
  6. Reduce the heat to low and simmer until most of the cheese melts, stirring frequently.
  7. Top with the finely chopped bacon and a few gorgonzola crumbles.

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